Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Biomed Res Int. 2018 Sep 27;2018:5973484. doi: 10.1155/2018/5973484. eCollection 2018.
Nowadays, bacteriocin industry has substantially grown replacing the role of chemical preservatives in enhancing shelf-life and safety of food. The progress in bacteriocin study has been supported by the emerging of consumer demand on the applications of natural food preservatives. Since food is a complex ecosystem, the characteristics of bacteriocin determine the effectiveness of their incorporation into the food products. Among four commercial media (M17 broth, MRS broth, tryptic soy broth, and nutrient broth) tested, the highest growth of kp10 and bacteriocin-like-inhibitory substance (BLIS) production were obtained in the cultivation with M17. BLIS production was found to be a growth associated process where the production was increased concomitantly with the growth of producing strain, kp10. The antimicrobial property of BLIS against three indicator microorganisms (, and ) remained stable upon heating at 100°C but not detectable at 121°C. The BLIS activity was also observed to be stable and active at a wide pH range (pH 2 to pH 7). The BLIS activity remained constant at -20°C and -80°C for 1 month of storage. However, the activity dropped after 3 and 6 months of storage at 4°C, -20°C, and -80°C with more than 80% reduction. The ability of bacteriocin from kp10 to inhibit food-borne pathogens while remaining stable and active at extreme pH and temperature is of potential interest for future applications in food preservatives.
如今，细菌素产业已经有了很大的发展，取代了化学防腐剂在延长食品保质期和安全性方面的作用。消费者对天然食品防腐剂应用的需求推动了细菌素研究的进展。由于食品是一个复杂的生态系统，细菌素的特性决定了它们在食品中的有效性。在所测试的四种商业培养基（M17 肉汤、MRS 肉汤、胰蛋白酶大豆肉汤和营养肉汤）中，kp10 和细菌素样抑制物质（BLIS）的产量在 M17 培养中获得了最高的生长。发现 BLIS 的产生是一个与生长相关的过程，随着产生菌 kp10 的生长，产量也随之增加。BLIS 对三种指示微生物（、和）的抗菌性能在 100°C 加热下保持稳定，但在 121°C 下检测不到。BLIS 活性在宽 pH 范围（pH 2 至 pH 7）下也表现出稳定和活性。BLIS 活性在 -20°C 和 -80°C 下储存 1 个月保持不变。然而，在 4°C、-20°C 和 -80°C 下储存 3 个月和 6 个月后，活性下降，超过 80%的活性下降。kp10 来源的细菌素在极端 pH 和温度下保持稳定和活性的同时抑制食源性病原体的能力，对于未来在食品防腐剂中的应用具有潜在的兴趣。
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